5 Hau Giang specialties that are very delicious, the way they are prepared is also very “unique” only here

Sprouts

If you’ve only heard in folklore that there is a dish called “Stone Springs”, then at Hau Giang there is also a unique dish called “germb gravel”. Hau Giang sprouted pebbles are well received and appreciated by foodies for their taste.

The first sprouted pebble dish also makes people curious about its name. In fact, hot round pebbles laid out on a plate, in the middle of a broad leaf, are brought to the table. Connoisseurs will use wild boar meat that has been marinated in spices, covered with hot gravel until the meat is cooked. The cooked meat will be wrapped in spices on a plate that is arranged in a circle to be enjoyed.

With a serving of sprouted gravel, visitors can grill their own meat without fear of smoky. Once baked, enjoy, very interesting.

Hau Giang rice noodle salad

Hearing the name vermicelli vermicelli (or old vermicelli) must be curious about this very strange-sounding name, seeing that this dish is very similar to the bun mam which is commonly found in many other areas.

Typical ingredients of a bowl of vermicelli include silver prawns, bacon, vermicelli, bean sprouts, soy sauce, grated desiccated coconut, tamarind water, seasoning sauce, roasted peanuts, coriander, vegetables and broth. The determining factor for the success of the dish is the shrimp and broth. Must use ground cloves to have a rich sweet taste. After the shrimp is boiled, the flesh is peeled off leaving a whole shrimp that looks very beautiful. The soup should be stewed with pork bones in prawn broth, seasoned with a little sugar and a little tamarind juice.

The sweet and sour vermicelli vermicelli can be served with grated kale and banana blossoms, and the much needed shallots. Apart from that, this dish is also interesting with the flavors created by the combination of soy sauce, minced garlic and roasted peanuts, making this dish even more flavorful. All have harmonized with each other to make a very interesting special dish.

Classic crazy cotton pancakes

Crazy cotton pancakes are Hau Giang’s signature dish that makes those who have eaten this special dish will always remember its distinctive taste. The filling includes bean sprouts (can be substituted with cassava), dandelion cotton, pork, and shrimp. In order for pancakes to be delicious, the fryer must have a frying experience so that the skin is thin, crispy, and does not burn.

The sweet and sour taste of this flower mixed with the sweetness of river prawns, the aroma of raw vegetables, bean sprouts, cassava, and sweet and sour fish sauce will bring people to enjoy the new unforgettable taste of pancakes.

Good luck

On the list of delicious Hau Giang dishes that visitors must try, this is definitely not to be missed. Dandelion is a vegetable belonging to the fern family, which is widely grown in Hau Giang and Dong Thap Muoi. These vegetables can be boiled or eaten raw (dipped in boiled fish sauce is great).

Another way is to cook sour soup with perch, stir-fried beef, etc., which is also very tasty. This is a vegetable that grows naturally, so it is a clean vegetable and is very popular.

Hau Giang strabismus fish

Waterfalls are a common fish in the Mekong River basin, but are only known to many when there are sightings of strabismus (also known as strabismus, identifying characteristic), bead-like dots along the belly scales).

Another name that the locals call it is Nang Hai fish. There are many dishes made from this fish, but two of the most popular are the scalloped fish fried with lemongrass and chilies and cooked in soup. To make fried fish with lemongrass and chili, the fish must be cleaned, cut across the body of the fish, then the fish is covered with chopped lemon grass, garlic, salt, garlic and chili for 15 minutes. Then fry. Sprinkled with spicy fish sauce, the crispy fish and the aroma of lemongrass make it hard to resist.

The food is also equally delicious, the fish is grated and mashed, then put the cleaned fish balls into the pan, wait for the meatballs to float on the water, then add the grated bitter gourd. . When the water boils, turn off the heat, add the coriander leaves and season to taste. The saucepan is hot, pleasing to the eye, eating the fish balls is tough and suddenly makes me want to eat again.

at Blogtuan.info – Source: Eva.vn – Read the original article here